How to turn leftover aquafaba into vegan macaroons
The use of bean water in your baking
At least one word I don’t understand there, two I’m not interested in but the real question is why would you bother?
How to turn leftover aquafaba into vegan macaroons
The use of bean water in your baking
At least one word I don’t understand there, two I’m not interested in but the real question is why would you bother?
Because it’ll give you smug satisfaction you are doing your bit to save Gaia.
I suspect the answer – like so many these days – will turn out to be ‘because of TikTok’
What is it with these beardy twats ? Why do I always want to hit them with a shovel ?
Is desecrated coconut and oil just something people have lying around in their cupboards these days ?
I assumed aquafaba was just some sort of ethnic peasant muck and therefore trendy to airhead grauniad writers, but a quick google informs me that its “the viscous water in which legume seeds such as chickpeas have been cooked” and used as a vegan substitute for egg whites (and therefore also trendy to airhead grauniad writers).
I’m not sure which version I’d give less of a shit about.
Won’t this Aquatic Fabian stuff just make everything taste like dishwater ? I mean at least egg whites are neutral.
Seems quite unnecessary to add to my Rubbish Bin Stew.
Ottokring: «Is desecrated coconut and oil just something people have lying around in their cupboards these days »
No, you’re quite right, I had to dig out an old Tonton Macoute Cookbook of Haitian recipes to find any reference to desecrated coconut!
It’s something to try once if you happen to be making your own hummus.
Then you can say you’ve tried it.
Macaroons are a bit shite anyway, this doesn’t make them much worse.
I’d use a simpler recipe though as no matter what you are still making a slightly worse version of a shite thing. So there’s not much incremental improvement for extra effort.
“the viscous water in which legume seeds such as chickpeas have been cooked” & goes straight down the drain in this house. And believe me, if poor Brasilians from the favela can’t find a use for it, it ain’t worth zilch.
From the article – “whisk the bean water until soft peaks”… I’ve made hummus with canned chickpeas and used the liquid to thin the paste in the processor, but the rest goes down the drain. Is he saying it whips up like egg whites? I’m highly skeptical here.
I suppose the stuff is full of starch, otherwise I can’t see how it would be of use. Does it make a good non-Newtonian liquid ?
If you buy a tin of (e.g.) kidney beans and use the beans for chilli, the brown gunge* left in the bottom of the can is aquafaba** – appetising, isn’t it? It’s what a lot of food processors use to make vegan meat substitutes, yum!
[vomit emoji]
* that’s why you should always rinse the beans in cold water, to get any remaining gunge off
** a name invented because the marketing kids didn’t like “brown gunge”
@BiS It was traditionally used in the making of various types of bone/skin glue to control viscosity and flexibility.
But yeah…. The bloke’s really being all Culinary with… wallpaper glue…
Which just about tells you all you need to know about Vegans if you didn’t already know….
Bean water is the part of bean consumption that makes you fart like a steam locomotive climbing the Outeniqua Pass. Toss it and make sure your beans are dry before cooking.
If you have egg-allergic peeps in teh household – which we did for some time (they grew out of it thankfully by ~age of 3ish) – this is a good egg substitute. Does work.
but if you don’t need to, why would you bother:?